I like to revamp my old pork fried rice by making a jambalya out of it. The hot spices overpower the chinese taste. I just add chicken or shrimp, chicken stock, green pepper (it already had enough onion), diced tomoto with chilies and the jambalaya spice. Let it simmer for awhile and you have a yummy new dish to eat for dinner!

I've been reading this post for three days and I could not think of anything other than the fried foods many have indicated and thinking I disagree with most everything els of what others have stated....but it just hit me....

Liver of any kind......I'm not talking about spreads or pate...but just plain old cooked liver. I came to this realization as I have just prepared a dish of Sauteed Chicken Livers for lunch. Now that the livers have cooled.....I just can't stand the hard edges texturally.

I'm with you on the pizza. If it's not piping hot, I can't stand it. Even room temperature is off putting to me. Fortunately, my kids do not feel the same way. They will scarf up every last piece right out of the fridge.

Hey, when I'm getting pizza delivered I always order more than I can eat - a whole 16" large pizza for one, for example - because I know from experience that frozen slices from a great local pizzeria that I reheat in the toaster oven are far better than any commercial frozen pizza I've ever had.

Cold fried chicken is the bees knees. I used to sometimes buy fried chicken purely so I could stick it straight in the fridge and enjoy cold fried chicken the next day. Granted, it's not as good as hot but it's almost a different dish when cold.

Leftover french fries on the other hand ... Binned. There is just no coming back from the dead with fries.

Reading what I originally wrote - I *could* eat fried chicken again the next day - but it would have to be properly reheated and, hopefully, the crispy coating would be crispy again (perhaps a reheat in the oven).

I see nothing wrong with either of the above. I can make left overs into other meals that don't resemble the first meal. I hate to toss out good usable food. With a little imagination you can turn it into something very good.

The other day I took left over rice from one dinner, left over grilled veggies from another, some frozen smoked chicken from a couple of weeks ago, chicken stock just a little left with some canned help and threw in some roasted tomatoes from a dish 4 days ago. Chicken soup was amazing. A smoky wild rice with grilled veggie topped with a sliced baguette which I topped with a smoky gouda and melted (also leftover from last week, I just froze the bread). I didn't serve eight but made 3-4 nice size bowls. I did have to add some fresh herbs and a little garlic, but otherwise, done.

Both steamed rice or fried, they're my favorite for using the nextday with eggs. I make a big pan of reheated rice in sesame oil, throw in a few eggs,onions, peppers, some hot sauce to finish, makes a big mess. Yummy.

Boiled dumplings. Potstickers can sometimes be salvaged, but boiled dumplings stick together, or the dough on the bottom falls off, or parts of the dough become hard...ick. And if you microwave them, they make an ungodly smell that horrifies even lovers of stinky tofu.